PIPI KAULA
Equipment
- Bowl
- Gallon-Size Ziplock Bag or Baking Dish
- Wire Rack
- Rimmed Baking Sheet
- Aluminum Foil
- Skillet
- Airtight Container
Ingredients
- ½ Cup Soy Sauce Shoyu
- 2 Tbsp. Rice Vinegar
- 1 tsp. Sesame Oil
- 1 tsp. Hawaiian Salt 'Alaea
- 3 Tbsp. Sugar
- 1 tsp. Freshly Ground Black Pepper
- 1 Garlic Clove Peeled and Finely Minced / Grated
- 1 Hawaiian Chili Pepper Nīoi - Crushed
- 1½ lbs. Flank Steak Cut Into 2-Inch-Wide Strips
- Neutral Oil For Frying
Instructions
- In a bowl, whisk the soy sauce, rice vinegar, sesame oil, salt, sugar, black pepper, garlic, and chili pepper together.
- Place the meat in a gallon-size ziplock bag or a baking dish and pour the marinade over.
- Seal the bag or cover the dish and refrigerate for at least 8 hours, preferably overnight.
- Preheat the oven to 175°F.
- Set a wire rack on a rimmed baking sheet lined with aluminum foil and set the strips of meat on the rack.
- Bake until the meat has a chewy texture, similar to a jerky, about 5 hours. Store in an airtight container in the refrigerator for up to a week.
- To serve, set a skillet over medium heat and add a teaspoon of neutral oil. Fry until the meat is heated through, 2 to 3 minutes on each side.
- Cut into small pieces and serve warm.